Gluten-Free Crispy Vegetable Pakoras
Crispy, golden-brown, and bursting with flavor, these Gluten-Free Crispy Vegetable Pakoras are the perfect snack or appetizer for any occasion. Made with a blend of chickpea flour and rice flour, these fritters are naturally gluten-free, while aromatic spices like turmeric, cumin, and coriander lend them a vibrant and flavorful kick. Packed with fresh vegetables including spinach, carrot, onion, and potato, every bite is a delightful medley of textures and nutrients. These pakoras are deep-fried to perfection, creating a mouthwatering crunch that pairs beautifully with chutneys or dipping sauces of your choice. Quick to whip up in just 40 minutes, this easy recipe is ideal for gluten-free diets, vegetarian menus, or anyone craving a savory treat! Perfect for parties, tea-time snacks, or as a side dish, these pakoras are guaranteed to steal the show.
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 0.5 cup Rice flour
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 0.75 cup Water
- 1 cup Finely chopped spinach
- 1 Thinly sliced onion
- 1 Grated carrot
- 1 Green chili, finely chopped
- 2 tablespoons Chopped fresh cilantro
- 1 Large potato, peeled and thinly sliced
- 3 cups Oil for frying
Instructions
In a large mixing bowl, sift together chickpea flour, rice flour, baking soda, turmeric, cumin, coriander, chili powder, and salt.
Gradually add water to the dry ingredients, whisking until you get a smooth and thick batter. The consistency should be such that it coats the back of a spoon.
Fold in the chopped spinach, onion, grated carrot, green chili, cilantro, and sliced potato until all the vegetables are well coated with the batter.
Heat the oil in a deep pan or wok over medium-high heat. Make sure the oil is hot enough by dropping a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
Carefully drop spoonfuls of the vegetable batter into the hot oil, taking care not to overcrowd the pan.
Fry the pakoras in batches until they are golden brown and crispy on all sides, approximately 4-5 minutes per batch.
Using a slotted spoon, remove the pakoras and drain them on a paper towel-lined plate to remove excess oil.
Serve the pakoras hot with your choice of chutney or dipping sauce.
Nutrition Facts
Calories |
7238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 720.6 g | 924% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2929 mg | 127% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 25.6 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3540 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
